Bring a large pot of salted water to a boil. Add potatoes and boil until tender, about 20 - 30 minutes. Since the potatoes won't be all the same size, check them occasionally. You'll remove smaller potatoes first. Place on a wire rack until cool enough to handle. Don't let the potatoes cool completely.
While the potatoes are cooking, remove the egg yolks from the hard-cooked eggs and place in a large bowl. Mash the holks, then gradually add about 1/3 cup of the mayonnaise, mixing with the back of a spoon until very smooth. Beat in all of the remaining mayonnaise, the Miracle Whip, mustard and milk.
When the potatoes are cool enough to handle, but still warm, peel them and cut into cubes; mix into the dressing as you work. Chop the egg whites and add, along with the celery, green onions, bacon and sweet pickles.
Mix gently, but thoroughly. Cover and chill before serving.
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 263 (49%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 189.8mg||58 %|
|Sodium 796.5mg||27 %|
|Potassium 1492mg||39 %|
|Total Carbohydrate 55.5g||16 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 49.9g|
|Protein 13.7g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 536
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